Let me tell you how nice it was to come home from our Thanksgiving vacation and not have to immediately start wondering what to feed my family this week - because it's all in the freezer waiting to be thrown into the crock-pot!
Tonight's menu was Teriyaki chicken and Rice. Well, first of all let me admit that I completely forgot to take the bag out of the freezer and put in the fridge to thaw last night. But no worries! I set it on a paper towel in my microwave (off) at 9am, and about 1:30pm threw it in the crock-pot on high for 4 hours and at 5:30pm we were eating dinner!
Peyton (3 years old) said, and I quote, "Mommy, this is the goodest chicken I never had before. You are the best cheffer of chicken."
My husband and I thought it was pretty good, too!
Teriyaki Chicken -
This is a recipe that has been doubled for the Freezer Cooking series, so if you aren't freezer cooking just halve the recipe, or go ahead and make two bags and put one in the freezer for next week!
-4 boneless, skinless chicken breasts
-medium or large bag of carrots
-red onion, cut into large chunks (I used sweet onion)
-2 large cans pineapple rings or chunks, do not drain
-4 garlic cloves, minced
-1 cup teriyaki sauce
Split the ingredients between two bags, unless you halved the recipe. Mix well. Cook in crock-pot on high for 4 hours, or low for 6-7 hours; add 1/4 c. of teriyaki sauce. Serve over rice.
*See A Real REAL Housewife of Clark County for the Freezer-Cooking Beginning.
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